More by
Annabel

We are still right in the middle of winter. We have been getting plenty of snow since Christmas, which is good for outdoor sports! On the other hand, the choice when it comes to veggies is pretty limited. We have the cabbages, the root vegetables, and the squashes. If we want to eat with what’s available in season, those are pretty much the choices we have.

So today, I’m making a cookie recipe with this common veggie we start to have in fall and can still get throughout the year, the butternut squash. It is high in Vitamin C, but to get the full benefit of that vitamin, you should have it raw, since it is very sensitive to heat. (But that will be another recipe!) It is also very rich in fiber. As you might guess from the yellow orange color, it contains lots of beta-caroten, which the body converts to Vitamin A.

You could make this recipe with actually pretty much any squash that has a dense and creamy flesh when cooked. You could also use sweet potatoes, which can be very interesting in desserts.

Connect With Us

More from AMG/Parade

Our partners

Your use of this website constitutes and manifests your acceptance
of our User Agreement,
Privacy Policy,
Cookie Notification,
and awareness of the California Privacy Rights.
Pursuant to U.S. Copyright law, as well as other applicable federal
and state laws, the content on this website may not be reproduced,
distributed, displayed, transmitted, cached, or otherwise used,
without the prior, express, and written permission of Athlon Media Group.
Ad Choices